As some may know last Saturday was the ABC Jams and Preserves talkback. However, as always it was much broader than this topic, with people calling or texting in with a wide range of questions on several subjects.

I’ve decided to write them up in a few posts, both recipes and tips in case anyone would like them. They will include ideas for keeping food hot for a dinner party, how to dry Tasmanian pepperberries and many more.

Coincidentally and in line with my last post (in the gluten free sense), one listener asked for gluten free and dairy free recipes and tips. She also asked about a substitute for onions and garlic.

Starting with the second query first – I use asafoetida powder to replace onions and garlic in general cooking (and even in a version of my relish and tomato sauce).

It is readily available on supermarket shelves and Indian grocery stores. It is extracted from ferula plants (same species as giant fennel). Just a pinch is needed in a typical savoury dish. It’s best to give it a brief sauté in a little oil first.

Its aroma may be a little off-putting (asafoetida is sometimes called Devil’s dung) but that factor settles and it really is a good substitute for onions and garlic.

Ok, so next to the gluten free dairy free query. I gave out the recipe for gluten free, dairy free pastries – both savoury and sweet versions (the sweet version used in the apple and blueberry tarts, pictured).

Here they are:

SAVOURY PASTRY

250g gluten free plain flour

Half a teaspoon of baking powder

A quarter to half teaspoon salt (according to taste)

1 egg yolk

One third cup very cold water

Place the flour. spread and salt in the bowl of a food processor and process until the mixture resembles breadcrumbs (alternatively this can be done with the fingertips).

Transfer mixture to a mixing bowl.

Whisk the egg yolk and water together and mix enough of this into the dry mixture to form a soft dough. (you just might need a little extra water.)

Wrap in cling film and refrigerate for at least 30 minutes before using.

To make pies or tarts, roll pastry as usual on a surface lightly dusted with gluten free plain flour.

SWEET PASTRY

This dough can be used as a pie crust, also as the pastry for little fruit tarts, such as the blueberry and apple ones in the photo. It can also serve as a plain sweet biscuit dough (excellent for making kiss biscuits).

125g dairy free, gluten free spread (such as Nuttelex)

125g sugar

1 egg

125g gluten free plain flour

125g gluten free self raising flour

Whisk together the spread and sugar, then whisk in the egg until well combined. Fold in the combined flours.

Wrap in cling film and refrigerate at least 30 minutes before using.